Fresh veggie & egg lunch box recipe

Step 1

Place eggs in saucepan large enough to hold them in single layer; add enough water to cover. Heat water to a boil over medium-high heat. Immediately remove saucepan from heat; cover and let stand 15 minutes. Drain immediately, then place in medium bowl filled with ice and cold water; let stand 10 minutes. Peel eggs; cut in half lengthwise.

Step 2

Divide cookies into 4 snack-size zip-top plastic bags; seal bags, pressing out excess air. Fill containers by dividing applesauce pouches into 1 compartment, pepper, cucumber and tomatoes into 1 compartment, dressing into 1 compartment and eggs into 1 compartment; cover with lids and refrigerate up to 5 days.

Step 3

Before packing to go, place 1 cookie into remaining compartment; fill insulated water bottle with 1 cup milk to enjoy with lunch.